EAFTA 2023@Morioka, Iwate, Japan, and by zoom cloud May. 17-20, 2023_______________________________________________________________________________________________________________________________________________________________________________

Keynote speakers
Speaker
Shugo WATABE

School of Marine Biosciences
Kitasato University
Japan
He is a visiting professor of Marine Biochemistry, Kitasato
University School of Marine Biosciences and Professor
Emeritus of the University of Tokyo. He has conducted
researches on various aspects of marine organisms, including
food science, muscle biochemistry and development, marine
metagenomics and biomineralization. He is also participating invarious academic societies of Japan such as Director of Fish
Protein Health Benefits Forum and Affiliate Member of Science
Council of Japan. He graduated from Faculty of Agriculture,
the University of Tokyo, in 1971 and got the Ph.D. degree(Agriculture) from the University of Tokyo in 1976. After heworked as Assistant and Associate Professor from 1977 to
1994, he organized his lab as Professor in the University ofTokyo until 2012. After retirement, he had been engaged as
Professor of Kitasato University till 2022.

Presentation Title:
Thermal gelation mechanisms of fish meat paste - How does myosin moleculeparticipate?

Speaker
Ying LIU

College of Biosystems Engineering and Food Science
Zhejiang University
China
Prof. Ying LIU is currently the Director of College of Biosystems
Engineering and Food Science (BEFS), Zhejiang University. He
has also served as the Director of Branch Society of AquaculturalEngineering, Chinese Society of Agricultural Engineering (CSAE).
. His research mainly focuses on Aquacultural Engineering,
Recirculating Aquaculture System, Fish Welfare, Aquacultural
Ecology and Bio-Environmental Control. Especially in recirculating
aquaculture system post, he is one of the main scholar practitioner
and responsible for design and use of recirculating aquaculture
systems in China and application in industrial farming. He has
published over 250 papers and 4 books, and authorized 39
invention patents. He also has been in charge for 40 research
projects.

Presentation Title:
The Current State and Prospect of Recirculating Aquaculture Systems in China

EAFTA 2023@Morioka, Iwate, Japan, and by zoom cloud May. 17-20, 2023_______________________________________________________________________________________________________________________________________________________________________________

Invited speakers
Speaker
Kunihiko KONNO

Professor Emeritus of Hokkaido University andVisiting Professor of Iwate University
Japan

Dr. Kunihiko Konno is a Professor Emeritus of Hokkaido University
and Visiting Professor of Iwate University. He started his research
career at Hokkaido University (Faculty of Fisheries, Department ofFood Science) as Assistant Professor in 1977. After working as
Associate Professor (1992-2001) and Professor (2001-2016) at thesame University, he moved to Dalian Polytechnic University, Dalian,
China as a full time Professor (2017-2021). He also contributes as
Supervising professor of Shanghai Ocean University, Shanghai
China from 2004-, Visiting professor of Jiangsu Ocean University,
Lianyungang, China from 2007-, and Visiting professor of Dalian
Polytechnic University, Dalian, China from 2011-.
He has contributed to the development of marine food processing by
his fundamental studies. He researches are summarized as follows.
1) Characteristic properties of muscle proteins of squid and inscallop. 2) Species-specific denaturation profiles fish myosin. 3) Hydrophobic interaction of marine
lipid with muscle proteins in thermal gel forming process. 4) Functional peptide production by using
endogenous proteinases in squid liver. 5) Quality management of Bluefin tuna by using Slurry ice. 6)
Ohmic heating for high quality thermal gel production from squid muscle. 7) “Below-zero storage
technology” for keeping freshness assessed by K value measurement. 8) Impedance measurement
for non-destructive evaluation of freshness of fish.

Presentation title:
Impedance measurement for a non-destructive evaluation of the freshness of fish.

Speaker
De-Xing HOU

Faculty of Agriculture,
Kagoshima University,
Japan
Dr. De-Xing HOU is a full Professor of Food Functions andNutrigenomics at Kagoshima University of Japan. With his longer
professional experience in transcriptional regulation, genomics,
molecular nutrition, he has developed nutrigenomics to investigate
the effects and molecular mechanisms of phytochemicals and foodfactors, particularly on cancer chemoprevention, oxidative stress,
inflammation, obesity, gut microbiome. His works in transcriptional
regulation are published in some top-ranking journals such as
Nature, Nature Genetics and EMBO Journal, and his works on
bioactivities of phytochemicals and food factors are highlighted inseveral scientific journals. He is the Found President of Food for
Health International Society (FOHIS), and Executive Board
Members for several academia societies. He also serves as an
associate editor or editorial board member for several scientificjournals.

Presentation Title:
Anthocyanin food innovation: from laboratory bench to dining table

EAFTA 2023@Morioka, Iwate, Japan, and by zoom cloud May. 17-20, 2023_______________________________________________________________________________________________________________________________________________________________________________

SpeakerRuhşan ÖZDEMİR ÇİFÇİ

Ministry of Agriculture and Forestry
Konak District Agriculture and Forestry Directorate
TurkeyRuhşan ÖZDEMİR ÇİFÇİ is District Director of the Konak District
Agriculture and Forestry Directorate in Izmir, Turkey. She teaches
Food Law as a visiting lecturer at Yaşar University. She had hermaster’s degree in Agricultural Economics from Ege University
Faculty of Agriculture on reducing food losses at fresh fruits andvegetables. Her Ph.D. studies continue at Ege University. She
has been working at the Ministry of Agriculture and Forestry since2004. She participated in various trainings in different countries
like Nanotechnology Applications in Food Products (2010-2011,
Rutgers University, USA), Sustainable Fishing Policies (20112012, Kagoshima University, Japan), and Food Additives (2013,
DG SANCO, Italy). She organized different projects in Izmir, withthe participation of FAO, aimed at reducing and preventing foodloss and waste from farm to fork. Also, she is the executive of theongoing project aimed to collect ghost fishing nets out of Izmir
Bay and bring them into the economy.

Presentation Title:
Studies on Measuring of Fruit and Vegetable Losses Throughout the Supply Chain andAwareness-Raising Campaign “Save Your Food” in Turkey

Speaker
Min-Jie CAO

College of Marine Food and Biological Engineering
Jimei University
China
Professor Min-Jie Cao graduated from Shanghai Fisheries College(Shanghai Ocean University) in 1985, then he worked as an assistantin Xiamen Fisheries College (Jimei University). Professor Cao
obtained his PhD from Nagasaki University, Japan in 2000 and thenworked as aresearch fellow in National University of Singapore till
2002. From 2003 to date, he worked as a professor in Jimei University.
His research area includes Protein Science, Enzymes, Aquatic
Products Processing, Utilization of Food Processing Byproducts.

Presentation Title:
Effective utilization of shellfish processing byproducts

EAFTA 2023@Morioka, Iwate, Japan, and by zoom cloud May. 17-20, 2023_______________________________________________________________________________________________________________________________________________________________________________

Speaker
Tran Thi My HANH

Faculty of Food Technology,
Nha Trang University,
VietnamDr. Tran Thi My Hanh received Doctor’s degree in Department of Food
Science and Technology at Tokyo University of Marine Science andTechnology (TUMSAT), Japan in 2017. She completed Post-graduate
training in Quality Management of Fish Handling and Processing at
United Nations University-Fisheries Training Programme in Iceland in
2011. She has worked as a Lecturer at the Department of Quality
Assurance and Food Safety, Faculty of Food Technology, Nha Trang
University, Vietnam. Her research interests are in the area of Foodprocessing especially surimi paste products, sensory evaluation of food,
Food Supply Chain Management, Traceability of food products, Bioactive
compounds from marine processing by-products and agriculture byproducts…Dr. Hanh has published many research papers in the peerreviewed journals, has also presented over 10 scientific reports in theinternational conferences and served as the reviewer for many journals.
Currently, she is a Vice-Director of Department of Research Affairs of Nha Trang University, a ViceLearder of Startup Khanh Hoa, an executive board member, in collaboration with United Nations
Conference on Trade and Development (UNCTAD). She is Co-founder of two companies inaquacultural research, seed production and servies, organic agriculture: ARSS Co., ltd andSukifarm.

Presentation Title:
Overview of Vietnam's aquatic sector during the period 2015-2022 and vision to 2045

Speaker
Yoshihiro OCHIAI

Graduate School of Agricultural Science
Tohoku University
Japan

Dr. Ochiai is currently a professor, Laboratory of Marine Biochemistry,
Tohoku University since 2015. His research has focused on the basic andapplied sciences of muscle proteins from aquatic organisms. He has been
contributing to Japan Society of Fisheries Science as a director and by
engaging in many other related duties. In 1983, he graduated from
Graduate School of Agriculture, The University of Tokyo, and got a Ph.D.
degree (Agriculture, The University of Tokyo) in 1989. He started his
career as an assistant professor of The University of Tokyo from 1983,
meanwhile he experienced a postdoctoral associate with the lateProfessor Andrew G. Szent-Gyorgyi, Brandeis University (MA, USA) from1990 through 1991. Later, he was appointed an associate professor of
Faculty of Education, Ibaraki University, followed by an associate
professor of Department of Aquatic Bioscience, The University of Tokyo
from 2001 through 2011, and a professor of School of Marine Science andTechnology, Tokai University from 2011 through 2015.

Presentation Title:
Oxidation and reduction mechanisms of fish myoglobins

EAFTA 2023@Morioka, Iwate, Japan, and by zoom cloud May. 17-20, 2023_______________________________________________________________________________________________________________________________________________________________________________

Faculty of Fisheries

SpeakerA. K. M. Azad SHAH

Bangabandhu Sheikh Mujibur Rahman Agricultural University
Bangladesh

Dr. A. K. M. Azad Shah is a Professor in the Department of
Fisheries Technology at Bangabandhu Sheikh Mujibur Rahman
Agricultural University (BSMRAU), Bangladesh. He obtained his
M.Sc. and PhD in Marine Life Science from Hokkaido University,
Japan. He has awarded JSPS Invitation Fellowship (Long-term) for
post-doctoral research at Hokkaido University, Japan. Dr. Shah has
a number of publications, patent, paper presentations andscholarships in his tenure of work done for the scientific community.
He has served as Dean of the Faculty of Fisheries at BSMRAU,
Bangladesh. He is quite experienced and has undergone a numberof training programs, supervised many postgraduate students, and is an active reviewer to some of
the renowned journals. He holds membership in quite number of professional societies. His current
research focuses on lipid biotechnology, functional food, utilization of marine resources, and fisheryproduct technology.

Presentation Title:
Application of plant extracts as natural additives for the preservation of fisheryproducts

SpeakerCollege of Food Science and Engineering
Hainan Tropical Ocean University

Yaqin HU

China
Dr. Yaqin Hu graduated from Ocean University of China as bachelor andmaster. She worked in Zhejiang University from 2008-2021 as a professor
after she got her PhD degree in Ehime University in Japan. She began her
work in Hainan Tropical Ocean University as a Leading Talent for Hainan
Free Trade Port, in Feb. 2021.
Her research interest involves marine food processing, especially proteaseand protein science; Marine resource utilization; Food preservation, etc.

Presentation Title:
Characterization of anthocyanin-based film and its application in fish freshness monitoring andpreservation

EAFTA 2023@Morioka, Iwate, Japan, and by zoom cloud May. 17-20, 2023_______________________________________________________________________________________________________________________________________________________________________________

Speaker:

University of Kentucky
United States

Youling L. XIONG

Dr. Xiong is a University Research Professor at the University of
Kentucky, USA. He teaches meat science, food chemistry, and proteinfunctionality. His research program focuses on protein chemistry,functionality, and applications. He has extensively studied theinteractions of muscle and plant-derived proteins and peptides withnatural and functional food compounds for healthy food production. Dr.
Xiong has vast experience with structural modification of proteins
utilizing various enzymatic and physicochemical methods (proteases,
cross-linking agents, ultrasound, pH shifting, thermal processes, etc.)
to promote solubility, oil-water interfacial activity, and structure-forming
properties of proteins. He has trained 65 M.S./Ph.D. students andpostdocs and published 320 research papers in scientific journals. Dr.
Xiong is a speaker at numerous international conferences. He has been recognized with manynational and international awards and received the Bertebos Prize of the Royal Swedish Academyof Agriculture and Forestry. Dr. Xiong is an editor of Food Bioscience and an elected fellow of IFT,ACS-AGFD, IUFoST, and AMSA.

Presentation title:
Plant polyphenols as natural compounds to modulate muscle food quality attributes

Speaker
Hayato MAEDA

Faculty of Agriculture and Life Science,
Hirosaki University,
Japan
Dr. Hayato Maeda is an associate professor in Faculty of Agriculture andLife Science, Hirosaki University, Japan. His work focuses on foodnutrition and chemistry on the bio-active compounds such as lipids andpigments. He has been studied anti-obesity and anti-inflammation effectsof carotenoids and unsaturated fatty acid in seaweeds and fishes. He hasreported several papers on the anti-obesity, anti-diabetic, and anti-cancer
effects of fucoxanthin contained in brown algae. He is also researching thefunctional ingredients of agricultural products such as an apple,
blackcurrant, and garlic. He is a member of Institute of Regional
Innovation, Hirosaki University, working on joint research with companies,
develops functional food or cosmetic products.

Presentation Title:
Functionality of natural pigments in food products

EAFTA 2023@Morioka, Iwate, Japan, and by zoom cloud May. 17-20, 2023_______________________________________________________________________________________________________________________________________________________________________________

Speaker
Yoshiaki ITO

Faculty of Agriculture,
Iwate University,
Japan
Dr. Yoshiaki Ito is a Professor of Nutritional Chemistry laboratory at
Iwate University of Japan. His research mainly focuses on regulationof glucose and lipid metabolisms by food ingredients and nutrients,
and components using experimental animals. He also analyzes theregulatory mechanisms of action by food factors from the viewpoint of
intracellular signal transduction using cultured cells.

Presentation Title:
Biological functions of phenethyl isothiocyanate for glucose and lipid metabolisms.

SpeakerKun QIAN

Institute for Asian and Oceanian Studies,
Kyushu University,
Japan

Dr. Kun Qian is currently an Associate Professor and Research
Futures Coordinator at the Institute for Asian and Oceanian Studies,
Kyushu University. He received his Ph.D. in psychology from
Kyushu University in 2012. He worked as a consultant at Abeam
Consulting Ltd. (Tokyo) from 2012-2014, as an assistant professor
at the Institute of Decision Science for a Sustainable Society,
Kyushu University from 2014-2021, as a lecturer at the Faculty of
Humanities, Fukuoka University from 2021-2022, and arrived at
his present post in April of 2022. His academic background is incognitive, experimental, and cultural psychology. He is now
conducting research on the psychology and behavior related toseveral topics of SDGs, such as food issues, the COVID-19
pandemic, happiness and well-being, and cultural diversity, byusing online or fieldwork-based methods in ASEAN, Finland,
Japan, China, etc. He is an International Committee member of the Japanese Psychological
Association.

Presentation Title:
Food literacy behavior change toward post-pandemic society

EAFTA 2023@Morioka, Iwate, Japan, and by zoom cloud May. 17-20, 2023_______________________________________________________________________________________________________________________________________________________________________________

Speaker
Wenhui WU

Collage of Food Science and Technology
Shanghai Ocean University
China
Prof. Wenhui WU is currently the Director of Department of Marine
Biopharmaceutical, Collage of Food Science and Technology, Shanghai
Ocean University. He has also served as vice president of academic
committee on biochemistry and molecular biology in marine.His research

focuses on marine natural products from microbial metabolites orplants extract, including screening, extraction, purification,
determination of molecular structure and mechanism based on someresearch system such as reciprocal activation of plasminogen andsingle chain urokinase type plasminogen activator added with thepharmacological roles of marine natural products. In the future,these compounds might be used as basic drug of fibrinolysis,
thrombosis and anticancer drug.

Presentation Title:
The study on marine natural product a new isoindolone FGFCI for fibrinolysis

Speaker
Ling WENG

College of Ocean Food and Biological Engineering
Jimei University
China

Mrs. WENG Ling (senior engineer) is the main lecturer of module‘Creative Cuisine (II)’ and instructor of the Baking and Coffee
Society of Jimei University (JMU), where she demonstrates her
immersive knowledge and boundless creativity on catering, baking
being the most extraordinary.
She has been the instructor of JMU participants in major
competitions held by CIFST and other prestigious institutions,where high command on innovation and skills are required. The
fruitful journey on this career has made her team been awarded 16
times on national-level competitions held by CIFST along, 12 times
on other nationwide events, 29 times on provincial levelcompetitions. Among all these achievements, the most notableaward came from her instruction on project ‘Oyster Shells benefit
Farmers: Pioneer on Remedying Soil to Benefit Agriculture’, whichearned her team Gold Medal in the 7th China International College
Students’ “Internet+” Innovation and Entrepreneurship Competitionin 2021. She was awarded as the national excellent innovation andentrepreneurship instructor.

Presentation Title:
Make Your Idea a Cuisine: How Innovation is Made on Foods.

EAFTA 2023@Morioka, Iwate, Japan, and by zoom cloud May. 17-20, 2023_______________________________________________________________________________________________________________________________________________________________________________

Speaker
Yuya KUMAGAI

Faculty of Fisheries Science,
Hokkaido University,
Japan
Dr. Yuya Kumagai is an Associate Professor of Nutritional analysis of
enzymatically treated Seaweeds at Hokkaido University of Japan. The
purpose of his study is to utilize seaweed’s ingredients as functional
compounds. His group used enzymes to convert polysaccharides into
oligosaccharides and proteins into peptides. The purposes of dividing
into small pieces are to clarify the key factors for health functionality.
His group also determined the genome of seaweeds to check thepotential of bioactivity of proteins and predict the functionality of
peptides from protein sequences of seaweeds. His group also tried tostructural analysis of huge algal protein phycobilisomes, which are themajor photosynthesis proteins of red algae. They recently started toanalyze polysaccharide components from brown algae. They studied awide range of seaweed research with the aim of utilization of seaweed

components.

Presentation Title:
Polysaccharides from brown algae: relationship between structure and function

Speaker
Masayoshi KAZATO

Director,
All-Japan Sushi Association,Japan

Masayoshi Kazato has worked as a sushi chef for more thanfifty years. At the age of twenty, he travelled around Japan andsettled in Hokkaido, where he began his career as a sushi chef.
He opened his first sushi bar aged 26, and his current
establishment, Sakae-zushi, is highly regarded throughout
Japan, attracting customers in droves.
Chef Kazato is devoted to introducing sushi and training chefs
in countries all over the world, including the US, Germany, theCzech Republic and the UK. He is Executive Director of the
All-Japan Sushi Association and Executive Director of the
AJSA Sushi Skills Institute. Chef Kazato has collaborated with
Eat-Japan to create the SUSHI: Key Skills and BasicTechniques e-book, available here, which covers the coretechniques needed to make safe, delicious and authentic sushi.

Presentation Title:
Everything You Need to Know to Make Sushi and Finding Fascinating Japanese Foods
Products

EAFTA 2023@Morioka, Iwate, Japan, and by zoom cloud May. 17-20, 2023_______________________________________________________________________________________________________________________________________________________________________________

SpeakerSong MIAO

Teagasc Food Research Centre
IrelandProfessor Song Miao is Principal Investigator and Senior Research
Officer at Teagasc Food Research Centre, Moorepark, Ireland andAdjunct Professor at the School of Food and Nutritional Sciences,
University College Cork, Ireland and Chair Professor at Fujian
Agriculture and Forestry University, China. Prof. Miao holds BEng.
(Food Engineering) and MSc (Food Science) and a PhD in Food
Science and Technology from University College Cork, Ireland. He
held a postdoctoral position in Teagasc Biotechnology Centre, Ireland.
He joined Unilever Food and Health Research Institute (TheNetherland) in 2005 and served as Research Manager and Lead
Research Scientist in Foods Structural Design until he was appointed tothe permanent staff of Teagasc in 2009. He has over 20 years’ researchexperience in the food science and technology areas and contributed tomore than 250 scientific publications in a form of international peerreview journal articles, book chapters and conference papers. He is associate editor for Journal of
Future Foods and Frontiers in Nutrition and a member of the editorial boards of several other peerreviewed scientific journals. His current research programme in Teagasc focus on designing foodproducts by understanding materials product behaviour and the underlying physics of structuring
processes and the behaviour of foods in processing and physiological environment.

Presentation Title:
Influence of transglutaminase on the fish gelatins stabilized emulsions: Transition fromconventional emulsions to Pickering emulsions

Speaker
Noriyuki TANAKA

Vice Executive Director of FSMILEJapan

Noriyuki Tanaka is a Vice Executive Director of FSMILE. He
used to be Professor and Director of Sanriku Fisheries ResearchCenter for Iwate University, Japan until 2019. Before theposition, he had served as Visiting Professor and Acting Director
for Frontier Research Program at International Arctic ResearchCenter (IARC) at University of Alaska, Fairbanks, USA, also
served as Professor and Vice Director of the Center for
Sustainable Science (CENSUS), Chair of the Strategic
Coordinated Training Program for Sustainability Leaders and“ Meisters ” (StraSS) financed by Japan Science andTechnology Agency (JST), and Division Leader of Sustainable
System Development, Graduate School of Environmental
Science at Hokkaido University, Japan.
He is a graduate from Ph.D program of Graduate School of Fisheries Science at Hokkaido University,
Japan in 1982. His research interests are geochemical cycles of materials and the environmental andsocial impacts, and sustainable system development.

Presentation Title:
Rethinking on food system for sustainable world